Spicy Chicken and Potato Curry

For 4 people

• 4 tablespoons Oil
• 1 Large Onion, Peeled and Chopped
• 2 cloves Garlic Crushed
• 1 teaspoon Grated Fresh Root Ginger
• 1 small Red Chilli, Seeded and Chopped
• 1 small Green Chilli, Seeded and Chopped
• 2 teaspoons Turmeric
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Black Mustard Seeds
• 1 Chicken Breast Fillets Skinned and Cut into Small Chunks
• 7oz can Chopped Tomatoes
• 6 small New Potatoes, Cooked and Sliced
• 1/2 pint Chicken Stock
• 2 tablespoons Thick Natural Yogurt (I find Greek Yogurt is good)
• Salt and Freshly Ground Pepper

Optional:  4oz Mushrooms Sliced and a Tablespoon of Tomato Puree

Heat 2 tablespoon of the oil in a pan and gently fry the onion, garlic, ginger and chillies until softened.  Remove from the pan with slotted spoon and reserve.

Heat rest of the oil and add the mustard seeds.  Cook until seeds pop.

Add chicken and toss in pan to brown.

Return onion mix to pan and add spices and cook for about a minute, stirring.

(Add mushrooms at this stage, stir in well to coat with spices)

Add tomatoes, potatoes and stock and bring to a simmer.

Cook gently until chicken stock is reduced - about 20/30 minutes (add tomato puree about half-way through)

Stir in yogurt and season.    Heat through and serve with rice and pickles.

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